UO EATS: QUESO CHIUHUAHUA CHEESE, CHORIZO AND ROCKET GRILLED CHEESE

June 5, 2015

With Field Day just around the corner, we can hardly contain our excitement. In anticipation of the weekend ahead, we’ve hunted down The Cheese Truck, who will be sourcing all of your festival food needs. They reveal to us just how they make their killer cheese and chorizo sandwiches. Now you can relive the Field Day experience long after the close of the festival with this delicious recipe.

Queso Chiuhuahua Cheese, Chorizo and Rocket Grilled Cheese.



2 slices of sourdough
2 x cooking chorizo
120g x Queso Chihuahua cheese – we use one made by Gringa Dairy in Peckham
20g of rocket
Tobasco
Butter


Firstly, cook off the chorizo in a small pan. This will take about 20 minutes, then set aside.

Next you want to melt some butter and generously brush the outside of both slices of bread with it.

Now assemble the sandwich by slicing the chorizo in half long ways, slicing the queso Chihuahua and layering them up. Finish by adding the rocket and a good sprinkle of tobasco.



Finally, cooking the sandwich:

The best way to cook a grilled cheese at home is in a skillet or a heavy based frying pan. You want to cook it low and slow to ensure you get the best crispy crunch on the outside and the cheese melts perfectly.

Place the sandwich buttered side down in a skillet or pan on a low to medium heat. Keep applying pressure or weight to the top of the sandwich while it’s cooking. This squishes all the filling together, helping the cheese to melt. After around 4 minutes, flip the sandwich and cook on the other side.



When both sides are golden brown and the cheese is oozing out, you’re done!